March 2006—Amber, Luci & Stephanie

Here it is the end of August and I'm just updating the recipes—so sorry!! Finally, the fabulous recipes from Amber, Luci and Stephanie's dinner last March. They really out did themselves with a quartet of crostini appetizers, delicious grilled pork and a trio of cakes. And a bonus frozen hot chocolate! Here's what they served:

Crostini

Wild Mushroom Crostini
Olive-Tapenade and Goat-Cheese Crostini
Avocado and Green Sauce Crostini
Pecan, Pear and Gorgonzola Crostini

Grilled Green Bean Salad

Rice Pilaf with Pistachios and Golden Raisins

Grilled Garlic Lime Pork

Chocolate Orange Cake
Lemon Chiffon Cake
Sunshine Cheesecake

Serendipity's Frozen Hot Chocolate


Crostini

Makes 30-35

1 baguette (6 ounces), cut diagonally into 1/4-inch thick slices
2 Tbsp olive oil (I needed a bit more)

Preheat oven to 350 degrees. Lightly brush each bread slice on both sides with olive oil. Place on a baking sheet; toast until light golden, 5 to 6 minutes on each side. Remove from oven, and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 day.

Wild Mushroom Crostini

36 1/3-inch-thick baguette slices
2 Tbsp olive oil
1/3 cup chopped shallots
2 1/4 cups chopped oyster mushrooms
2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 1/4 cups chopped chanterelle mushrooms (about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 tsp minced fresh rosemary
1/2 tsp grated lemon peel
1 cup grated Fontina cheese
1/2 cup freshly grated Parmesan cheese (about 1 3/4 ounces)

Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.


Olive-Tapenade and Goat-Cheese Crostini

1 cup olives (any combination or type that you prefer)
4 Tbsp rinsed sun-dried tomatoes stored in oil—chopped
3 Tbsp chopped fresh basil
5 Tbsp chopped and toasted pecans (or others work great—pine nuts, walnuts)
1/4 cup dried currants (or chopped raisins)
5 ounces fresh goat cheese

In a food processor fitted with a steal blade, put 1 cup olives and pulse until chopped to desired consistency. Add olive oil and salt to bind. In a separate bowl, combine remaining ingredients. Spread each bread slice with goat cheese (I like to put these in a hot oven for 3 minutes before topping) and top with Tapenade mixture. Top with a chopped basil leaf.

* Also great as a dip for bread/crackers. Put a goat cheese log on a small platter. Layer ingredients over cheese beginning with olives and ending with nuts. It’s a beautiful presentation.


Avocado and Green Sauce Crostini

1 small garlic clove
3/4 cup packed fresh flat-leaf parsley leaves, plus more for garnish
3/4 cup packed fresh basil leaves
1/4 cup plus 2Tbsp extra-virgin olive oil
1-1/2 tsp red-wine vinegar
Capers to taste (I added these to the recipe and used 1Tbsp)
Kosher salt and freshly ground black pepper
2 Avocados, peeled and pitted
1 Tbsp fresh lemon juice
Crostini

Place the garlic in the bowl of a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, capers, and vinegar, and season with salt and pepper; puree. Set the sauce aside.

Cut the avocados into 1/2-inch chunks. Toss with the lemon juice, and the remaining olive oil.

Spread the green sauce on each crostini. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, drizzle with a little more sauce and garnish with the parsley. Serve immediately.


Pear Pecan and Gorgonzola Crostini

10 ounces Gorgonzola or Bleu Cheese
1/4 cup plus 1Tbsp heavy cream
Bartlett pears, thinly sliced into wedges
1/3 cup pecans, toasted and chopped, or sliced
Crostini

Place the cheese and cream in a small bowl. Combine until the mixture is soft enough to spread but not too runny; set aside.

Spread the cheese on the Crostini and put into a 350 degree oven for 3 minutes. Top with a pear slice, garnish with the pecan slices. Serve at room temperature.


Grilled Green Bean Salad

16 large garlic cloves, unpeeled
2 1/2 Tbsp plus 1/4 cup olive oil (preferably extra-virgin)
1/4 cup balsamic vinegar
2 Tbsp chopped fresh basil
1 pound haricots verts or other thin green beans, trimmed
1 1/2 cups thinly sliced red onions
3 plum tomatoes, seeded, cut into matchstick-size strips (about 1-1/2 cups)

Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.

Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)

Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.

Serves 6.
Bon Appétit


Rice Pilaf with Pistachios and Golden Raisins

Can be prepared in 45 minutes or less

1/4 cup finely chopped onion
1/4 tsp turmeric
1/8 tsp ground cardamom
1-1/2 tsp unsalted butter
1/3 cup long-grained rice
2/3 cup chicken broth
2 Tbsp pistachio nuts, toasted lightly, cooled and chopped
2 Tbsp golden raisins, soaked in boiling water to cover for 1 minute and drained
2 Tbsp thinly sliced scallion greens

In a small heavy saucepan, cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, cover and simmer the mixture for 17 minutes. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter and salt and pepper to taste.

Serves 2.

Gourmet
February 1990


Grilled Garlic Lime Pork Tenderloin

6 large garlic cloves, chopped
2 Tbsp soy sauce
2 Tbsp grated fresh ginger root
2 tsp Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
1/4 cup brown sugar (a little more)
Cayenne to taste
4 pork tenderloins (about 3/4 pound each), trimmed

In a blender or small food processor blend marinade ingredients with salt and pepper to taste. In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.

Prepare grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160 °F., 15 to 20 minutes.

Transfer meat to a cutting board and let stand 5 minutes before slicing

Serves 6.

Gourmet
September 1995


Chocolate Orange Cake

1 cup sugar
1/2 cup (1 stick) butter
1/4 cup orange liqueur
1/4 cup water
1 18.25-ounce package devil's food cake mix—Duncan Hines, not Betty Crocker.

(You can use your favorite chocolate cake recipe and add the orange peel and cinnamon—use the same process—soaking the cake with the first 4 ingredients after it is done baking)

8 ounces sour cream
1 4-ounce package instant chocolate fudge pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/4 cup coffee liqueur
2 Tbsp grated orange peel
1 tsp ground cinnamon
1 12-ounce package chocolate chips
Powdered sugar

Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely.

Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes. Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve.

Serves 10

Bon Appétit
March 1991


Lemon Chiffon Cake

Bake a Lemon Duncan Hines cake according to directions in three round 8-inch cake pans.

Filling and topping:
2 (3-ounce) packages of instant lemon pudding
1 1/3 cups whole milk
2 cups whipping cream

Beat the whipping cream until it forms stiff peaks, add the lemon pudding, mix and then add the milk. After letting the cake stand and cool, layer the cake, filling, cake, filling, cake and then filling. You need to refrigerate for at least an hour prior to serving.


Sunshine Cheesecake

This treat is topped with slices of bright oranges. The slices must be cooked very slowly, or the pulp will fall away. Begin preparing the cheesecake one day before you plan to serve it.

Crust:
1 1/2 8-ounce bags gingersnap cookies, ground (about 3 cups)
6 Tbsp (3/4 stick) butter, melted
1 1/2 tsp (generous) minced orange peel (orange part only)

Filling:
1 1/2 cups fresh orange juice
1 3-inch piece unpeeled fresh ginger, thinly sliced (about 1/3 cup)
4 8-ounce packages cream cheese, room temperature
2/3 cup sugar
1 Tbsp minced orange peel (orange part only)
1 Tbsp vanilla extract
8 ounces imported white chocolate (such as Lindt), melted
4 large eggs

Candied Oranges:
4 cups water
2 cups sugar
3 seedless oranges (unpeeled), cut into paper-thin slices
Fresh mint leaves

Directions:

For Crust:
Stir all ingredients in medium bowl until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.

For Filling:
Preheat oven to 350°F. Boil orange juice and ginger in heavy medium saucepan until reduced to 3 tablespoons, about 12 minutes. Using electric mixer, beat cream cheese, sugar, orange peel and vanilla in large bowl until smooth. Strain reduced orange juice and add to bowl. With mixer running, add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at a time, beating until just combined.

Pour batter into crust. Bake cheesecake until top is dry and sides puff slightly (most of cheesecake will jiggle when shaken), about 50 minutes. Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2 days ahead.)

For Oranges:
Cover rack with waxed paper. Combine water and sugar in heavy wide shallow pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until oranges are translucent and orange peels are tender, about 1 hour longer. Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)

Run small knife around edges of cheesecake. Loosen pan sides and remove. Overlap orange slices and atop cheesecake. Reheat orange syrup over low heat if necessary. Brush over orange slices. Garnish with mint and serve.

Serves 10 to 12.

Bon Appétit
March 1992


Serendipity's Frozen Hot Chocolate

6 1/2-ounce pieces of a variety of your favorite chocolate (bittersweet is the best
1-1/2 Tbsp sugar
2 tsp store-bought hot chocolate mix
1-1/2 cups whole milk
3 cups ice
Whipped cream for serving
Chocolate shavings for serving

Chop the chocolate into small pieces and melt it in the top of a double boiler. Stirring occasionally. Add the sugar and hot chocolate mix, stirring constantly until thoroughly blended. Remove from the heat, slowly add 1/2 cup of the milk and whisk until smooth. Cool to room temperature

Combine the remaining 1 cup of milk, the chocolate mixture, and the ice in a blender. Blend on high speed until the mixture is smooth and has a consistency of a frozen daiquiri. Pour into a large goblet and top with whipped cream and the chocolate shavings.